| 2 | Comparison and Analysis of the Major Ingredients of Different Chinese Chestnut Varieties显示文摘[Objectives]This study was conducted to investigate the differences of main nutrient components in 29 different varieties of Chinese chestnut.[Methods]The protein contents,starch contents,Vc contents,soluble sugar contents and inorganic element contents in the 29 different varieties of Chinese chestnut in the north were detected and compared.[Results]The main nutrient components in the 29 varieties of Chinese chestnut were as follows:amylose content 47.16%-63.27%,protein content 3.23%-7.58%,soluble sugar content 7.23%-16.17%,Vc content 2.42-9.42 mg/100 g,Fe content 7.20-17.28 mg/kg,K content 3611-8940 mg/kg,Zn content 4.43-9.24 mg/kg,Ca content 120-304 mg/kg,and P content 752-1658 mg/kg.In general,four varieties,'Dabanhong','Yanbao','Duanzhi'and'Jinhua',have higher nutritional components.[Conclusions]This study provides a theoretical basis for the processing,utilization,storage,purchase,breeding and scientific management of Chinese chestnut in the future. | Lei WANG Yanhua YAN Shouguo GU Liang LI Kai GE Tian LIN Ruiling ZHAO Xueliang PANG | 2022 | Agricultural Biotechnology2022，11，6： | 0 |
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